This recipe appeared in either this month's Good Food or Olive. Probably Olive because of the helpful approximations to the metric system. My husband loves potato pancakes, but I have been unsuccessful in the past. This recipe uses no onions and whips up very simply.
2 lbs or 6 c shredded potatoes (I used regular baking potatoes)
2 c shredded apple (I used 2 medium Gala)
1.5 tsp salt, divided
1/2 tsp ground pepper
2.25 oz all purpose flour (about 1/2 cup)
6 tbs canola oil
1 tsp granulated sugar
Combine apples and potatoes with 1 tsp of salt in a colander. Let set for 20 minutes, occasionally pressing as much liquid out as possible using the back of a spoon.
In a separate bowl, combine flour and remaining salt and pepper. (I also threw the sugar in here, rather than dusting at the end as directed). Mix with the potato mixture until it clumps.
Heat a couple of tbs in a large skillet over medium high heat. Flatten 1/3 c sized balls of the mixture and lightly fry until golden brown on each side in oil. (You need at least 1/4 inch of oil in the pan to get the golden brown color.) The frying takes about 6-8 minutes.
Repeat with remaining batter, keeping others warm. Serve with apple sauce (shown in picture) or sour cream.
Serves 4-6 (I made about a dozen silver dollar sized latkes)